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Fresh/Frozen Cranberries
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CRANBERRY VELVET SALAD
1 6-ounce package cranberry Jello
1¼ cups hot water
1 cup cold water
2 cups sour cream
2 15-ounce cans jellied cranberry sauce (see recipe below)
l cup chopped walnuts
Dissolve Jello in hot water. Add cold water. Chill until thick. Blend the sour cream and cranberry sauce together with a beater. Add to Jello mixture and then add the chopped nuts. Pour into mold.
Cooks note: Good holiday dish with turkey and chicken. Can be made the night before using.
JELLIED SAUCE:
8 cups (32 oz. by weight) CAPE BLANCO CRANBERRIES
4 cups water
4 cups sugar
Boil washed, stemmed cranberries with water until the skins burst. Push berries and juice through a food mill or strainer. Add sugar to the resulting puree, return to heat, and boil almost to the jelly stage. (220 F. and a full rolling boil in all its glory: the jelly is done.) Pour hot into sterilized straight-sided jars (so it will slip out easily); seal with sterilized lids as for any jelly. (About 4 pints.)
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